Heavenly S’mores Cupcake – Campfire Bliss in Every Bite
There’s something magical about the first bite of a s’more—gooey marshmallow, melted chocolate, and the crunch of a graham cracker. Now imagine that nostalgic campfire treat transformed into a decadent cupcake you can enjoy anytime, anywhere. Heavenly S’mores Cupcakes capture the spirit of cozy nights under the stars, wrapped up in a handheld dessert that’s as beautiful as it is delicious.
Biting into one of these cupcakes is pure indulgence: a moist chocolate cake base, swirls of marshmallow buttercream, a dusting of graham cracker crumbs, and a drizzle of rich chocolate sauce. To top it off, a toasted marshmallow crown makes these cupcakes both Instagram-worthy and completely irresistible.
Whether you’re making them for a family gathering, a bake sale, or just to treat yourself, these cupcakes will make you the star of the dessert table. They’re easy to prepare, packed with flavor, and sure to bring back memories of crackling campfires and summer nights.
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup hot water
- 1/2 cup semi-sweet chocolate chips
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 jar (7 oz) marshmallow fluff
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For Topping:
- 1/2 cup graham cracker crumbs
- 1/2 cup hot fudge sauce or melted chocolate
- Large marshmallows, toasted
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press about 1 tablespoon into the bottom of each liner to form the crust.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add sugar, milk, oil, eggs, and vanilla. Mix until smooth. Slowly stir in hot water (batter will be thin). Fold in chocolate chips.
- Pour batter evenly over crusts, filling each liner about 2/3 full.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Prepare frosting: Beat butter until creamy, then add powdered sugar gradually. Mix in marshmallow fluff, cream, and vanilla until smooth and fluffy.
- Pipe frosting onto cooled cupcakes in swirls.
- Sprinkle with graham cracker crumbs, drizzle with hot fudge, and top with a toasted marshmallow.
Heavenly S’mores Cupcake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar. Press into liners for crust.
- In a bowl, combine flour, cocoa, baking soda, baking powder, and salt.
- Add sugar, milk, oil, eggs, and vanilla. Mix until smooth. Stir in hot water and chocolate chips.
- Pour batter over crusts and bake for 18–20 minutes. Cool completely.
- Make frosting: Beat butter, add sugar, marshmallow fluff, cream, and vanilla.
- Pipe frosting, sprinkle crumbs, drizzle fudge, and top with toasted marshmallow.
Notes
Tips & Tricks:
- Use a kitchen torch to toast marshmallows for that perfect golden finish.
- Chill cupcakes before serving to make frosting hold its shape longer.
- Add a chunk of chocolate inside the batter for extra gooey centers.
Variations:
- Try peanut butter chips instead of chocolate for a twist.
- Swap chocolate cake for vanilla for a lighter version.
- Add caramel drizzle for a salted caramel s’mores cupcake.
Serving Suggestions:
These cupcakes are best served slightly chilled with a glass of cold milk or hot cocoa. Perfect for parties, bake sales, or cozy nights at home.
Storage Information:
Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Frosted cupcakes can also be frozen (without marshmallows) for up to 1 month.
FAQ:
Q: Can I use store-bought frosting?
A: Yes, but marshmallow fluff frosting adds the authentic s’mores taste.
Q: How do I toast marshmallows without a torch?
A: Place them on a baking sheet under the oven broiler for 1–2 minutes, watching carefully.
History / Fun Facts:
The first printed s’mores recipe appeared in a 1927 Girl Scouts handbook, originally called “Some Mores.” The treat quickly became a campfire classic and remains a beloved symbol of summer. By transforming s’mores into cupcakes, we keep the nostalgia alive while giving it a modern, shareable twist.
